Oil & Vinegar Coleslaw Yield: 4 servings Prep Time: 10 minutes 1 head green cabbage, thinly sliced or shredded 3 tablespoons white vinegar 1½ tablespoons vegetable oil Pinch of granulated sugar Salt and freshly ground black pepper, to taste 1. Toss the sliced/shredded cabbage with the vinegar and oil, tossing to coat evenly. Add the sugar, salt and pepper and toss again to evenly distribute. Refrigerate until ready to serve.
Fettuccine napoletana (tomato sauce) | This classic Italian pasta dish of fettuccine with Napoletana sauce is confirmation that the simple things in life are often the best (and even better if you know a few tricks!). In this recipe, Maurizio Esposito shaves his garlic into very thin discs using a mandolin slicer, prefers shallots to onions for their sweetness, mashes up the best-quality Italian tinned tomatoes with his hands, and tears the basil, adding it last so it stays fresh and green.